PAN-ROASTED CHICKEN BREAST
This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.
Provided by IronWannaBe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
- Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
- Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
- Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g
PAN-ROASTED CHICKEN
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
- Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
- Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
- Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
PAN-ROASTED CHICKEN BREASTS WITH HERB OIL
Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
- Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
BUTTERMILK PAN ROASTED CHICKEN BREAST
Make and share this Buttermilk Pan Roasted Chicken Breast recipe from Food.com.
Provided by Steve_G
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
- Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
- Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
- Put back in bowl and refrigerate for 24 to 48 hours.
- Space 2 racks in oven so your skillets can fit.
- Preheat oven to 475°F; drain rinse and dry chicken.
- Rub with oil, salt and pepper liberally.
- Get 2 large oven proof skillets hot on the stove.
- Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
- Reserve de-glazing liquid.
- Place chicken back in pans.
- Place pans in oven for 10 minutes or until internal temp reaches 165°F.
- Remove chicken from pan, cover.
- Deglaze pans again.
- Pour deglazing liquid into one pan, reduce to about 1 cup.
- Whisk in 4 tbsp of butter and serve over chicken.
Nutrition Facts : Calories 239.8, Fat 9, SaturatedFat 2.7, Cholesterol 52.8, Sodium 5155.1, Carbohydrate 18.2, Sugar 13.9, Protein 20.5
LORE'S PAN ROASTED CHICKEN BREAST
This delicious recipe was given to me by my aunt. Note: As of Nov 3, 2008, I've revised the recipe and directions so as to make them more clear on the advise of one of the reviewers. I've added an approximate weight to the 6 chicken breasts. As far as the pan goes, my favourite pans are well seasoned cast iron as they tend to be relatively nonstick and go from stove top to oven readily.
Provided by Dreamer in Ontario
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- To caramelize the shallots (may be done early in day) heat oven to 375 F and melt 1/2 of the oil/butter in an ovenproof pan.
- Add shallots and toss to coat.
- Place uncovered pan in oven for 30 minutes, tossing once.
- Add wine and vinegar, continue roasting for another 45 minutes.
- Remove pan from oven and place on stovetop.
- MAIN INSTRUCTIONS:.
- To the caramelized shallots, add stock and reduce to half.
- Season chicken to taste.
- Heat a heavy bottomed, oven proof pan over medium heat until it just begins to smoke.
- Add remaining oil/butter, add seasoned chicken skin side down and sear for 3 minutes to crisp skin.
- Place pan in oven for 15 minutes.
- Return to stovetop, turn breasts over and finish cooking (5 minutes).
- To serve:.
- Slice chicken in half on an angle and spoon shallots over top.
- Good with sweet or regular mashed potatoes.
Nutrition Facts : Calories 351.2, Fat 17, SaturatedFat 3.4, Cholesterol 82.9, Sodium 108.2, Carbohydrate 13.9, Sugar 0.5, Protein 31.6
More about "pan roasted chicken breasts recipes"
PAN-ROASTED BREAST OF CHICKEN RECIPE - TASTE OF PLACE
From delish.com
Cuisine AmericanEstimated Reading Time 4 minsServings 1
- Once pan starts to lightly smoke add the chicken breast skin side down while gently shaking the pan.
EASY PAN ROASTED CHICKEN BREASTS WITH THYME - INSPIRED …
From inspiredtaste.net
5/5 (24)Total Time 30 minsCategory MainCalories 397 per serving
BEST SHEET PAN CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST OVEN ROASTED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
HOW TO COOK CHICKEN BREASTS IN A PAN SO THEY DON'T DRY …
From tasteofhome.com
PERFECT PAN-SEARED CHICKEN BREASTS RECIPE | COOKING LIGHT
From cookinglight.com
CAST IRON CHICKEN BREAST (PAN ROASTED) | LIFE TASTES GOOD
From ourlifetastesgood.com
PAN-ROASTED CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
PAN ROASTED CHICKEN BREAST RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
OVEN BAKED CHICKEN BREAST - RECIPETIN EATS
From recipetineats.com
EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY PAN …
From seriouseats.com
CHICKEN BREAST ROAST - RECIPES | COOKS.COM
From cooks.com
PAN-ROASTED CHICKEN BREASTS WITH MOLE NEGRO RECIPE
From foodandwine.com
14 BEST SHEET PAN CHICKEN RECIPES FOR AN EASY DINNER TONIGHT
From thekitchn.com
PAN SEARED CHICKEN BREAST RECIPE (SUPER JUICY!) | WHOLESOME YUM
From wholesomeyum.com
PAN FRIED CHICKEN BREAST {CRISPY AND JUICY!} – WELLPLATED.COM
From wellplated.com
PAN SEARED OVEN BAKED CHICKEN BREAST - 101 COOKING FOR TWO
From 101cookingfortwo.com
PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE HERB SAUCE RECIPE
From surlatable.com
PAN ROASTED CHICKEN WITH LEMON & FRESH HERBS | JENNIFER COOKS
From jennifercooks.com
EASY PAN SEARED CHICKEN BREAST RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
PAN ROASTED CHICKEN BREASTS WITH DIJON SAUCE - GARLIC & ZEST
From garlicandzest.com
EASY ONE PAN ROASTED CHICKEN & POTATOES | GIMME DELICIOUS
From gimmedelicious.com
PAN-ROASTED CHICKEN BREASTS - COOKING PROFESSIONALLY
From cookingprofessionally.com
PAN ROASTED CHICKEN BREASTS WITH SAUTEED SPINACH RECIPE
From reluctantgourmet.com
PAN SEARED CHICKEN BREASTS — COOKING IN THE KEYS
From cookinginthekeys.com
ROASTED CHICKEN BREAST AND VEGETABLES - PERFECT DESCRIPTION
From solsarin.com
15-MINUTE PAN-ROASTED CHICKEN BREAST WITH ROSEMARY BUTTER SAUCE
From diyjoy.com
PAN-ROASTED CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
WHOLE30 PAN ROASTED CHICKEN BREAST RECIPE - JOY IN THE MEANTIME
From joyinthemeantime.com
PERFECT PAN SEARED CHICKEN BREASTS RECIPE - THE FEATHERED NESTER
From thefeatherednester.com
PAN-ROASTED CHICKEN BREASTS RECIPES
From recipesfull.net
CREAMY PAN-SEARED CHICKEN BREAST RECIPE - MOMSDISH
From momsdish.com
CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS - SIMPLY SCRATCH
From simplyscratch.com
JUICY OVEN BAKED CHICKEN BREAST - CAFE DELITES
From cafedelites.com
PAN-SEARED OVEN BAKED CHICKEN BREAST - CRAVING TASTY
From cravingtasty.com
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) - ONE POT RECIPES
From onepotrecipes.com
EASY PAN-ROASTED CHICKEN BREASTS WITH BOURBON-MUSTARD PAN …
From seriouseats.com
PERUVIAN STYLE ROASTED CHICKEN - THERESCIPES.INFO
From therecipes.info
PAN-ROASTED CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love